Mexican Hot Chocolate Truffles

 Isn't it so fun to get fancy with fuzzy iphoto effects?! I'm pretty proud of the above picture, if I do say so myself...

I don't really know why I decided to make chocolate truffles today, but I am nevertheless happy I did! I think it may have had something to do with the foggy, cold weather out today, which reminded me of the holidays and of warm, fudgy winter treats. These truffles take very little time to make and require few ingredients, like many of my other recipes!

What makes this truffle recipe special is the hint of cinnamon in the rich and creamy candy. This recipe is inspired by Mexican hot chocolate, which is basically regular hot chocolate with cinnamon and a pinch of chili powder. I ditched the chili and enhanced the deep chocolate flavor of these timeless truffles with cinnamon powder, vanilla extract and flakes of sea salt.

Sorry if I am giving you this recipe in the wrong season! I've never really chosen to eat foods "only in the winter" or "only in the summer". If you like eating truffles any day of the year, make these now! Or save the recipe for wintertime or the end of the school semester when you need a sweet idea for teacher gifts! I'll probably repost again later in the year. :)

Ingredients (makes about 20 truffles): 
1-1/2 cup chocolate chips (I only had mini "morsels" on hand but normal milk or semi-sweet  will work fine)
1-14 ounce can sweetened condensed milk
1/4 cup cocoa powder
1 tbsp cinnamon powder
2 tsp vanilla extract
1 tsp sea salt
sprinkles, colored sugar crystals,  more cocoa powder, etc. for rolling in the truffles

Directions: 
1. Stir sweetened condensed milk and chocolate chips in a medium saucepan over medium-low heat. Continue to stir until the chocolate melts, then add the cocoa and cinnamon powders, vanilla extract and salt.

2. Keep stirring with a plastic or wooden spoon until the mixture is smooth. Pour into a medium bowl and refrigerate until thick, about 1-2 hours.

3. Take your truffle mixture out of the fridge. Pour desired sugars and sprinkles in separate bowls and set up mini cupcake liners on a plate for serving. Use two spoons to scoop up small pieces of truffle and roll them in sprinkles. The candy may be sticky, so use the other spoon to scrape it into the sprinkle-filled bowl.
 4. Gently roll each truffle into a ball, evenly coating them with sugar and sprinkles.  Place each truffle in a paper liner, then chill in the fridge again until firm. Eat and enjoy, then store leftovers in the fridge.

  I used vanilla-scented turbinado sugar (coarse, unprocessed sugar crystals), chocolate jimmies (sprinkles) and cocoa powder (so classic) to coat my truffles.